Last updated on June 10th, 2019
High Protein Yogurt Pancakes
Pancakes are pretty much a go-to for most families on a lazy weekend morning. But in our house, we eat them a couple times per week. Partially because they’re super tasty who doesn’t love pancakes?!) and because they’re an easy make-ahead breakfast for busy mornings! And for the last little bit, these yogurt pancakes have been our absolute favorite.
Funnily enough, one of baby bear’s first foods was these Fluffy Almond Pancakes! She had just turned five months old and we were eating them for dinner one night (pancake Tuesday!) and she just reached over me, grabbed a handful and shoved them right into her mouth!
The video is absolutely priceless and it was at that time that we transitioned more towards baby led weaning. She’s been eating pancakes ever since and I don’t think I’ve ever cooked so many in my life!
These yogurt pancakes actually came about by happy accident. I had run out of applesauce and subbed in some greek yogurt instead and they turned out so perfect it was awesome.
Part of the reason for their perfection is totally this egg shaper-thing that I use for pancakes! Most of my pancakes are the most random blobs of uneven-ness. This thing makes them look cool 😀
Since baby bear loved pancakes so much, I’ve definitely done a lot of experimenting. The problem with traditional pancakes is that, while easy, they rate pretty low when it comes to nutritional content. They mostly contain processed carbohydrates, sugars and fluff. Unfortunately, this doesn’t exactly give your body a boost first thing in the morning.
Since I’m not a huge processed wheat person, I typically like to use nut based “flours” for many of our recipes. Not only are they less processed but they also give a boost of healthy fats, anti-inflammatory properties and in this case, calcium!
Almond meal is my go-to for just about everything and Bob’s Red Mill is my favorite bland. This helps keep the yogurt pancakes gluten free as well as keeping the carbohydrate content a bit lower.
Coconut flour is another favorite of mine because it absorbs so much liquid! Basically, coconut flour makes everything seem dense and filling but is a healthy fat and this keeps recipes a bit more carb friendly. Seriously, it’s a miraculous flour 😀
Now, one thing to note is that I am not a huge advocate for dairy. Our house isn’t dairy free (though if you need help with that check out these dairy free tips!) but I do try to keep it minimal.
However, protein is a key nutrient when it comes to starting off the day so for these yogurt pancakes it’s worth it.
One of the ways we’re able to eat these yogurt pancakes so frequently is because I make up big batches and freeze them! This makes breakfast super simple in the morning because we just toss them in the toaster oven while getting ready and they’re done! #momhack
These pancakes are light but will keep you full until your next meal. One thing to note is that because they’re lower in carbohydrates they’re also a bit higher in fats (healthy ones!). I find many people thrive on higher fat diets but just fyi 😉
Simple, different, tasty and healthy – these yogurt pancakes are the perfect combination for a new breakfast!
July 2018 Disclaimer: Mamas- I love these pancakes! Buuutttt this was also one of the first recipes I ever created/posted and truthfully, I was a goddamn idiot when it came to blogging (HA). I initially wrote a wrong ingredient swap (I confused it with another favorite, sigh) and then had a typo in the recipe (story of my life). I’m sorry! I so so appreciate all of you who have visited the site and tried the recipe- it should be good now! But like everyone else; I learned, revamped and fixed- so my apologies to the initial people who gave it a try. This specific post was a very big *face palm* because, well #life – I hope you all stick around though as I so much love having you here! Stay healthy xx
Ingredients For Yogurt Pancakes
- 1/2c almond meal
- 1.5 tbs Coconut flour
- 1/3c plain greek yogurt
- 1/2tsp Vanilla extract
- 1/4tsp baking powder
- 1/4c egg whites
- Maple syrup (for topping)
Tips:These pancakes fluff up quite a bit, so don’t make them too big!
Note: all of these health boosting ingredients can be purchased through my favorite retailer Well.ca– and the best part is that they offer free shipping!
Kitchen Tools You May Find Helpful
How To Make High Protein Yogurt Pancakes
Combine dry ingredients in a large bowl.
Whisk together the wet ingredients.
Pour wet mixture into the dry and mix well.
Heat a non stick pan just slightly over medium heat. Pour the batter into the pan and cover with a lid (yes, I used a circle making apparatus for these as my daughter loves it!)
Cook until starting to brown on the bottom (about seven minutes). Flip and recover until cooked through (about another three minutes).
Serve immediately topped with fruit, maple syrup or nut butter!
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Note: these pancakes expand up quite a bit, so don't make them too big. Note: Know your pans! My large non stick makes them beautifully golden brown by my ceramic pan only cooks them nicely if left uncovered. Edit: Recipe updated Oct 2017
High Protein Yogurt Pancakes
Note: these pancakes expand up quite a bit, so don't make them too big.
Note: Know your pans! My large non stick makes them beautifully golden brown by my ceramic pan only cooks them nicely if left uncovered.
Edit: Recipe updated Oct 2017
These yogurt pancakes are perfect for a tasty lazy weekend morning or a quick breakfast before school. They’re light but filling thanks to the protein and will keep you (and your kids!) fueled until your next snack.